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Grilled Chicken with Ratatouille and Herb Salad
Grilled Chicken with Ratatouille and Herb Salad

Grilled Chicken with Ratatouille and Herb Salad
A sophisticated keto-friendly lunch featuring tender grilled chicken paired with a classic French ratatouille and a refreshing herb salad.
Grilled Chicken with Ratatouille and Herb Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Chicken with Ratatouille and Herb Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Brush the chicken breast with olive oil and season with salt and black pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add diced eggplant, zucchini, red bell pepper, and tomato to the pan. Cook until vegetables are tender.
  6. Season the ratatouille with salt and black pepper. Stir in chopped basil before serving.
  7. For the herb salad, mix parsley with lemon juice and a pinch of salt.
  8. Serve the grilled chicken alongside the ratatouille and herb salad.
Nutrition Per Serving 700 g Per 100g
Energy 900 kcal 129 kcal
Protein 50 g 7.1 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 30 g 4.3 g
Fat 60 g 8.6 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     basil
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Brush the chicken breast with olive oil and season with salt and black pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced eggplant, zucchini, red bell pepper, and tomato to the pan. Cook until vegetables are tender.

Season the ratatouille with salt and black pepper. Stir in chopped basil before serving.

For the herb salad, mix parsley with lemon juice and a pinch of salt.

Serve the grilled chicken alongside the ratatouille and herb salad.

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